Sweet Potato Pound Cake with Brown Butter Glaze
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 1 cup light brown sugar
- 4 large eggs
- 2 cups mashed sweet potatoes
- 1/2 cup sour cream
- 1/4 cup milk
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 2 tsp vanilla
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan or two loaf pans.
2. In a large bowl, cream the softened butter with sugar and light brown sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Mix in the mashed sweet potatoes, sour cream, milk, and vanilla until fully combined.
5. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
6. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
7. Pour batter into prepared pan(s) and smooth the top.
8. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
10. Prepare brown butter glaze by melting 1/2 cup unsalted butter over medium heat, cooking until it turns golden brown and smells nutty. Remove from heat and whisk in 1 cup powdered sugar and 1-2 tablespoons milk until smooth.
11. Drizzle the glaze over the cooled cake before serving.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 30 minutes
Kcal: 420 kcal | Servings: 12 servings
Tips:
Use well-cooked and mashed sweet potatoes for a moist and flavorful cake.
Allow the brown butter to cool slightly before mixing with powdered sugar to avoid a runny glaze.